Roast Chicken with Lemon and Herbs

Ingredients

• 1 whole chicken (1.5-2kg)
• 1 lemon, halved
• 6 garlic cloves
• Fresh thyme and rosemary
• 3 tbsp softened butter
• 2 tbsp olive oil
• Salt and black pepper
• 1 cup white wine or chicken stock

Method

1. Remove chicken from fridge 30 minutes before cooking. Pat completely dry.
2. Mix butter with lemon zest, minced garlic, chopped herbs, salt and pepper. Rub under and over skin.
3. Stuff cavity with lemon halves, garlic cloves and herb sprigs. Truss legs.
4. Roast at 425F for 60-70 minutes, basting every 20 minutes. Rest 15 minutes before carving.